Grilled Asian Wings

Friday evenings, after a long work week I look forward to relaxing in our backyard with a tasty “adult” beverage and a yummy meal! With the weather warming up, it means the grills getting lots and lots of use. This particular Friday, I had a craving for wings but didn’t want the deep fried “fatty” stuff. I decided to try mixing together a few flavors and seeing what happens. Here goes nothing!
Note – since I “threw” together with a few ingredients measure to your liking, taking into consideration the amount of wings you’re grilling.

Blue Ribbon Recipe

The crew and I really loved these wings! The marinade was great and had a little kick to it. The honey sriracha sauce takes these to another level. You still get the sweetness from the sauce without the sriracha being too overwhelming. Take these to your next tailgating party and you'll get many high fives. The Test Kitchen

How to Make Grilled Asian Wings

Wash and remove any excess fat from the chicken wings (I usually buy organic and they’re pretty clean). Place the wings in a shallow dish to marinate and add the steak seasoning, soy sauce, garlic powder and Sriracha. Move around so they’re all covered with seasoning. Do not add salt, soy sauce has a more than sufficient amount of salt. Allow the wings to marinate for at least 30 minutes, preferably longer, overnight would be best.